Nate By: Nate

14) The tun is closed up

Time passes as the mash progresses. Inside the pumpkin, enzymes in the barley -- activated by the addition of the hot liquor -- are converting the complex sugars in the grain into simple sugars. The tun is closed up to retain heat.

  • Eric Manley 8y

    So how was your heat retention in the pumpkin?
0 faves
1 comment
Taken on October 6, 2007
  • ƒ/4.0
  • 6.0 mm
  • 1/160
  • 75
  • Flash (on, fired)
  • Show EXIF
This photo is in 1 album

Additional info

  • Viewing this photo Public
  • Safety level of this photo Safe
  • S Search
    Photo navigation
    < > Thumbnail navigation
    Z Zoom
    B Back to context